Chocolate Dipped Macaroons

Because sometimes we want something sweet… And these are unbelievably easy to make.  The tough part – only eating one.

I’m recommending sucanat sugar as it is unrefined whole cane sugar but if you can’t find it, turbinado sugar is a good substitute (it’s partially refined). Make sure the coconut is unsweetened otherwise it will be way too sweet.


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  • 3 egg whites
  • 1 cup organic sucanat sugar
  • pinch of ground vanilla bean
  • pinch Himalayan sea salt (pink salt)
  • 2 1/2 cups unsweetened coconut
  • 12 oz 70% organic chocolate chips


1. Heat oven to 375 F. Beat the egg whites until they are frothy. Add the salt, vanilla, sugar, and combine. Add the coconut and stir.

2. Using a small spoon, dollop about 2 tbsp of the mix on a baking tray. Bake for 12 minutes. Remove and cool completely.

3. While the macaroons are cooling, heat the chocolate chips in a glass bowl over simmering water. Stir until chocolate is melted. Take a cooled macaroon, and dip half into the melted chocolate. Lay on plate and wait to cool (or put in the refrigerator if you need to eat one now).

3. And share with others. This recipe should make 12.